Corn is referred to as Maize in many places. It’s one of those crowd-pleasing cereals that can be used in a variety of ways. Roasted corn on the cob and sweet corn in cups, which are regularly available at street food booths in India, are popular. This cereal is nutritious and wholesome, and it can be used in a variety of snacks and recipes.
Corn has made an appearance on a wide spectrum of foods, from our favorite movie theater popcorn to the sweet corn toppings on our pizzas. It’s one of summer’s most basic and straightforward pleasures. A freshly plucked ear, roasted to perfection and lightly buttered, gives wonderful, rich sweetness, an intoxicating texture, and a plethora of nutritional benefits.
Sweet corn is a favorite of both vegetarians and non-vegetarians for good reason: it is high in critical nutrients and may give our dish a crunchy, sweet flavor. Starch, a complex carbohydrate (or polysaccharide) made up of millions of glucose molecules bonded together, is abundant in maize ears. Complex carbohydrates have a lower glycemic index than simple carbohydrates; therefore they taste less sweet in their natural state.
Is roasted corn tastier than cooked corn, or is it the other way around? In this piece, we’ll get to the bottom of it.
You wouldn’t taste much sweetness if you bit into an ear of corn before it was cooked. Because the polysaccharides have not been broken down, this is the case. Cooked maize has a sweeter flavor because the glucose molecules in the polysaccharide have been broken down by the heat. When you boil an ear of corn, the water only reaches 212 degrees Fahrenheit before evaporating into steam, which means the corn isn’t exposed to a high enough temperature to break down all those tasty glucose molecules.
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You’d likely roast an ear of corn at around 450-500 degrees F, which is high enough to break down more glucose molecules without completely burning the corn. This will result in a beautifully sweet and Smokey ear of corn that can only be obtained by roasting.
According to a study conducted by Purdue University researchers, roasting maize at high temperatures boosted the quantity of starch digestion. The higher the corn’s temperature rises, the more glucose is broken down, resulting in a sweeter ear of corn.
I am going to leave you to be the judge? In your view, do you think roasted corn is better than cooked corn or vice versa?
How to Roast Corn on the Cob
You’re not alone if the mere mention of roasted corn makes your mouth water. Here’s a simple but tasty corn recipe for your Memphis pellet grill:
- Remove all but the last layer of husk from your corn. The ear’s bottom stem should not be removed. This will be utilized to keep those delicate kernels from getting burned and as a temporary eating handle.
- Preheat the oven to 450 degrees F.
- Arrange the corn on the pan and rotate the ears every 5-7 minutes with tongs until the interior temperature reaches 185 degrees F.
- Set aside for 5-10 minutes to allow the corn to cool. Peel back the remaining husk with a hot glove to create a convenient grip to help you consume your corn!
- Serve with a dollop of butter and a pinch of salt.